Wild Rice And Barley Salad with Wild Mushrooms And Persimmon

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Wild Rice And Barley Salad with Wild Mushrooms And Persimmon Ingredients

2 Leeks; washed well and cut	2 c Cooked wild rice
1 Clove garlic; minced	2 c Cooked pearl barley
1 Fennel bulb; 1/4-inch dice	1/2 c Hazelnuts; toasted and
4 oz Chanterelle mushrooms;	1 c Tarragon-Dijon Dressing; see
4 oz Cremini mushrooms; quartered	Salt and black pepper;
1/4 c Dry sherry; non-alcoholic	2 tb Fresh parsley; chopped
2 ts Fresh thyme; minced	GARNISH
1 ts Sea salt	Fresh tarragon leaves
2 Fuyu Persimmon; cut into	Chopped fresh parsley
1 Celery root; peeled and cut

Instructions for Wild Rice And Barley Salad with Wild Mushrooms And Persimmon

In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let cool at room temperature. In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts. Fold in the dressing, mixing well. Add the salt, pepper, and parsley. Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon. Makes 6 servings. Per serving without the dressing: 283cals, 4g fat. -est by mc. *INFO* Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissas Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath Recipe by: Millennium Cookbook by Eric Tucker Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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